Dulce De Platanos Recipes

Steps:

• Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/2-inch-thick slices. In a 12-inch nonstick skillet heat butter over moderate heat until foam subsides and cook plantains until golden, about 3 minutes on each side. With a slotted spatula transfer plantains to a plate, reserving butter in skillet.
• In a very small saucepan heat rum and coconut milk until warm. Add sugar to reserved butter and cook over moderate heat, stirring, until caramelized, about 5 minutes. Remove skillet from heat and carefully whisk in warm coconut milk mixture (mixture will vigorously steam and caramel will harden). Cook mixture over low heat, whisking, until caramel is dissolved. Add plantains and cook, without stirring, until heated through and tender, about 5 minutes. In very small saucepan heat cream until warm and pour over plantains. Gently shake skillet to incorporate cream into sauce.
• Cool plantains slightly and serve over ice cream.

Steps:

• Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
• Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

Steps:

• Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/2-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and sauté plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding more oil to skillet as necessary. With a spatula transfer plantains as sautéed to paper towels to drain and season with salt if desired.
• Serve plantains immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
• Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
• Mash plantains, milk, and butter together in the pot until smooth.
• Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
• Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
• Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.